This month’s Bread Bakers host Sneha chose an interesting theme – steamed buns. We usually bake buns but there is also a variation to it. I have seen so many Chinese recipes which steam the buns and so I went in search of a Chinese recipe. And as Sruti will be the one eating it, I needed to find a recipe which can fit her needs. So I was checking out some sweet recipes and I found one which was a perfect match.
Posts tagged SESAME SEEDS
Last month, I had so many hurdles and couldn’t even visit my blog regularly. But this month I am trying to get back on track. So I have enrolled for this month’s BM. The themes are quite interesting as always. For the first week, I have chosen the theme Picnic Hampers. So when you go on picnic, what can you take with you to fill the tummies of all the hungry family members. When I was a kid, mom used to make puliodharai and thayir saadam for every picninc we went. And after marriage, even my mom-in-law used to make the same combination. Looks like most of us have grown up with the same food. Even my daughter loves this food. So even I make the same when we go for a picnic. But what can we do if we want to make a change? Go for any food that is easy to pack and doesn’t spill or go bad in the journey. I will be sharing three international recipes which can be packed for picninc and I am sure kids would love it.
Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. And to make it more interesting I have used wheat flour or atta to make these buns. You can use it a sandwich/ burger bun or just taste it slathered with nutella or butter or jam. However you serve this it tastes so buttery and yum. This month’s Bread Bakers host Pavani of Cook’s Hideout wanted to make us healthy breads. So I used wheat flour in this recipe but I couldn’t skip butter as the whole recipe depends on butter.
For the second day of holiday recipes, here is a savoury snack made with bread. I had a few slices of a bread loaf I made recently and was breaking my head for a recipe. That is when I remembered my honey sesame chilly potatoes I made earlier this month. I just adapted the same recipe to make this addictive super easy snack. Unlike the potatoes, bread slices take too little time to bake in oven. So you can literally put together this dish within 15 minutes.
For the second day, I am here with another dish made with potatoes. I am doing one vegetable three ways this week. After the tater tots, I didn’t want to deep fry one more dish. So baked the potatoes in oven and mixed it with the sauce. This is quite easy to make and tastes so delicious. I made an Indo-Chinese lunch today and this Honey Sesame Chilly Potatoes were part of it. There are so many variations of this dish available in many blogs, but I went for an easier version. If you want you can deep fry the potatoes and make this.
After the month long A – Z Journey Through The Cuisines, it is time for the next usual Blogging Marathon in which we blog three days a week on a selected theme. For the first week, I selected the theme European cuisine. Valli gave us a link for European Cuisine Wiki page, in which we can select a country of our choice. European cuisine is further divided into five categories. They are Central, Eastern, Western, Southern and Northern European cuisine. The list for each category is large. After a lot of reading I settled on Armenia which falls under Eastern European Cuisine. So for the next three days, you will see dishes from Armenia. Armenia, also known as The Republic of Armenia is bordered by Turkey, Iran, Georgia and Azerbajian and its cuisine has strong ties with all these cuisines. For the first day, I made a simple yet delicious bread from Armenia. There are so many debates going on whether this is an Armenian bread or Iranian bread. Whatever the country of origin may be, this bread is so tasty and makes a nice snack.
For the fifth day of condiments theme, I take you to Egypt to taste the most popular dip or spread Hummus. Hummus in Arabic is chickpeas and the combination of chick peas and sesame seeds tahini sauce is called as ḥummuṣ bi ṭaḥīna. The basic hummus recipe has boiled chickpeas, lime juice, garlic and tahini. Hummus is used as a spread or dip. Nowadays there are so many variations done to the basic recipe to come up with quite flavourful hummus. One among those is the roasted yellow pepper hummus.
This is the final post for the Blogger Tuesday series I am doing at the Home Baker’s Guild. While I was thinking about recipes to try for the final post, I was totally confused with so many ideas flooding through my head. Finally I decided to do an easy breezy quick bread and that too a savoury one. I saw a recipe using onions and poppy seeds on Chow. I was quite fascinated on seeing the photo of the bread. So I adapted the recipe and made it as an eggless version today. Recently I bought a loaf pan which was huge compared to the small loaf tins I had earlier. It measures 9 1/2 ” * 5″ and even the recipe suggested using the same sized pan. As I wanted to see how the loaf turned out, I baked the bread in that tin. The loaf was not very high and the slices turned out to be rectangles rather than squares. The crust was so crispy and the crumb was very soft. The flavour of caramelized onions, poppy seeds and spinach was fantastic. I also used chopped green chillies to make it more spicier. All of us just loved the bread. This bread can also be toasted and served along with sauce or dip. You can also make sandwiches using these slices. There are so many options to make this into a hearty breakfast.